Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Joint Authors
Aransiola, Sesan Abiodun
Ijah, Udeme Joshua Josiah
Aduloju, Mercy Oluwayemisi
Auta, Helen Shnada
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-08-11
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread.
Comparative study of the microbial and nutritional qualities of the bread was undertaken.
The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample.
Coliforms were not detected in the bread.
Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor.
The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated.
The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF.
However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends.
The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.
American Psychological Association (APA)
Ijah, Udeme Joshua Josiah& Auta, Helen Shnada& Aduloju, Mercy Oluwayemisi& Aransiola, Sesan Abiodun. 2014. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-489223
Modern Language Association (MLA)
Ijah, Udeme Joshua Josiah…[et al.]. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science No. 2014 (2014), pp.1-6.
https://search.emarefa.net/detail/BIM-489223
American Medical Association (AMA)
Ijah, Udeme Joshua Josiah& Auta, Helen Shnada& Aduloju, Mercy Oluwayemisi& Aransiola, Sesan Abiodun. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-489223
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-489223